Mozzarella Stuffed Garlic and Herb Sourdough Bread

This Cheesy stuffed sourdough bread made with mozzarella , garlic and herb sourdough bread an excellent appetizer to serve for party or get together.

This Cheese stuffed bread is  generously stuffed and covered with an exquisite blend of 100% Mozzarella and seasoned with a sprinkling of garlic, chili flakes, sesame seeds, parsley, and parmesan cheese

Ingredients to make this Mozzarella stuffed Garlic and herb sourdough bread

You need  following ingredients to make this bread

Sourdough Starter : I used 100% hydration white  flour starter. If you don't have it hand make it using this recipe

Bread flour : Unbleached bread flour is good.

Olive oil :  Use extra virgin olive oil in the  dough. Brush with  olive oil top and bottom of bread dough during baking.
Sugar : Only a small amount of sugar added to the dough.

Salt : Control fermentation and adds flavor to the bread

For filling and Topping

Mozzarella cheese : Part skim Mozzarella cheese  is used here you can use whole Mozzarella too .

Parmesan cheese:  Freshly grated parmesan cheese is best  for making this bread.

Sesame seed: I used white sesame seeds; you can use  black sesame seed.

Garlic : I used minced garlic you can use garlic paste

Italian seasoning: Use either store-bought or homemade seasoning.

Chili flakes : I used Aleppo pepper any chili flakes will  work here.                                                                                                                                                                            
Water :  57%  hydration in this recipe.

See recipe card for quantities.

Instructions for making this Mozzarella Stuffed Garlic and Herb Sourdough Bread

First mix the dough starter, flour, sugar, salt, water  and oil and mix well.

Set aside for 3 hours  in between each hour interval stretch and fold the dough. This gives strength to the dough.

Refrigerate the dough after 4 hours for 8 hours. If you are planning for same day bake, then after 5 hours divide the dough into two and  flatten it into thin sheet.

Next morning bring the dough to room temperature and divide the dough into two equal pieces and spread one half first into rectangle sheet.

Then place the mozzarella cheese on the top.

And place other half of the dough on the top of the cheese.

Then brush olive oil  top of the dough and sprinkle, parmesan cheese, chili flakes, minced garlic, parsley/cilantro, Italian seasoning, sesame seeds.

Bake and enjoy

Substitutions

You can use mix of bread flour and whole wheat flour instead of bread flour alone.

Instead of parsley you can try cilantro.

If you want, you can increase the amount of mozzarella cheese to 8 oz. I have use only 4 oz of cheese.

You can also use any other melting cheese like Provolone and Mexican cheese  as it  has a mild taste and melts easily as well, instead of mozzarella.

How to serve this Mozzarella Stuffed Garlic and Herb Sourdough Bread

This bread taste best warm with simple marinara sauce.

Storage

This garlic cheese stuffed  bread does not need refrigeration. If you store it in the refrigerator, it can make the bread soggy or stale.

Instead, just keep any leftover bread  in an air-tight bag or container (at room temperature) for one or two days. If you want longer storage, freeze the bread.

When you ready to serve warm the bread and enjoy.

Baking schedule

8.00 AM Mix in ingredients to make starter

1.00  PM  Mix all the ingredients for the dough

2.00 PM Do first  stretch and fold

3.00 PM  Second stretch and fold

6.00 PM Refrigerate the dough for overnight

7.00 AM Next morning  bring the dough to room temperature

8.00 AM Divide the dough  into two equal pieces and  roll and spread it into rectangle

8.15 AM Fill the dough and sprinkle topping

8.20 AM  Pre-heat the oven.

8.45 AM Bake the bread.

If you tried this bread please tag me in Instagram @nidhinikhil and in facebook @zestysouthindiankitchen

Other Mozzarella stuffed bread recipes are here Cheese stuffed dinner rolls / buns

Print Recipe

5 from 57 votes

Mozzarella stuffed Garlic and Herb Sourdough Bread

Cheesy Mozzarella stuffed Garlic and herb sourdough bread an excellent appetizer to serve for party or get together.

Prep Time4 hours hrs 30 minutes mins

Cook Time18 minutes mins

overnight proof8 hours hrs

Total Time12 hours hrs 48 minutes mins

Course: Appetizer

Cuisine: American

Keyword: #appetizer, #cheese sourdough bread, #sourdoughbread

Servings: 8 servings

Calories: 121kcal

Author: Swathi (Ambujom Saraswathy)

Equipment

• 1 Pyrex bowl
• 1 Dough whisk
• 1 Baking sheet

Ingredients

First make starter

• 1 tbsp./ 15g sourdough starter
• ⅓ cup / 50g bread flour
• 3 tbsp. + 1 tsp/ 50g water

Dough

• 2 ⅔ cup/ 362g Bread flour
• ½ cup / 100g Sourdough starter 100% hydration white flour starter
• 1 tsp/ 6g Salt
• 2 tsp/ 8.5g Sugar
• ¾ cup + 1 tbsp. / 206g Water
• ¼ cup/40g olive oil divided

Filling and Topping

• 5 ounce /114 g Mozzarella Cheese
• ⅓ cup / 30g Parmesan Cheese
• 1 ½ teaspoon Italian seasoning
• 3 tablespoon /7g Cilantro/Parsley
• 2 tablespoon /11g Garlic minced
• ½ teaspoon red pepper flakes Aleppo Pepper
• 2 tablespoon /19g Sesame Seeds

Instructions

Starter

• First make starter by mixing all the ingredients in a bowl and set aside for 4-5 hours or until doubles in volume.

Dough

• In a large bowl add starter, sugar, salt, 2 tablespoon olive oil, flour, and water to form and soft dough and set aside for 4 hours or until it doubles in volume.
• In between every hour interval stretch and fold the dough. This step will strengthen the dough.
• After 4 hours refrigerate the dough for overnight or 8 hours.

Shape the dough

• Next morning divide the dough into two equal pieces about 335g each. Lightly spread 1 tablespoon of olive oil in the baking sheet and set aside.
• Spread the dough into approximately 9x 11-inch rectangle and place it in baking sheet.
• Place mozzarella cheese discs on the top of the dough. Then cover this dough the second dough. Seal the dough from the sides.
• Brush the dough with rest of olive oil, sprinkle, parmesan cheese, minced garlic, Italian seasoning , red pepper flakes, cilantro/ parsley and sesame seeds.
• Try to poke the dough with a fork at 2-inch interval so that steam will escape while baking and bread will not be soggy. Leave the dough as such while oven is preheating.

Bake the bread

• Pre-heat oven to 450°F / 232°C. Then bake the dough for 16-18 minutes or until it is golden brown around the sides.
• If the dough puffs while baking, pierce with tip of knife to release the steam.
• Transfer the bread to cooling rack for few minutes.
• Then slice and serve hot . Serve with Marinara sauce.

Video

Notes

If you are making it for same day, then give bulk fermentation ( first fermentation for 5 hours ) then shape the dough and leave it for 1 hour before baking it. 

Nutrition

Calories: 121kcal | Carbohydrates: 9g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 183mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.